Prepare your ribs by pulling the lining off the back of the ribs. Slide you finger under the membrane to get a grib and just give it a pull, it'll come right off!
Rub a generous amount of must on the meat side of each rack. Cover both sides liberally with the Texas Style BBQ Rub. Wrap in heavy duty foil.
Place both racks on the grill (off heat if charcoal) keeping the grill at around 200 degrees F. Cook for about 2 hours until the internal temperature reads 165F.
For the Habenero Apricot Sauce, while the ribs are cooking, roast a habanero pepper for about a minute.
Dice into small chunks.
in a pot bing spiced rum, apricot preserves, and habanero pepper to a boil, stirring frequently.
Add about 1/2 of the bottle of Stubb's Original Bar-B-Q Sauce into the pot and bring to a boil for about 5 minutes. Cover and set in the fridge until time to coat the ribs!
After about 2 hours, uncover your ribs and place back on the grill, brining the heat to about 300F.
Brush a liberal coating of sauce on the ribs and cook for 5 minutes on each side, then 2 minutes for about 20 minutes, coating liberally each time you flip. Optionally you can add a smoker box during this step to add more flavor to the ribs.
Cut along the both to separate into serve-able portions, and server along side more bbq sauce and your favorite sides. Enjoy!
You only need about 1/2 bottl of the Stubb's Original Bar-B-Q Sauce, for this portion. However you can add more of the sauce to bring down the heat, and you're going to want more to dip everything in it!
Find the full recipe at: https://www.dadwithapan.com/blazin-hot-habanero-apricot-barbecue-ribs/